Cornbread Stuffing

• 1 cup water
• 1 large onion, chopped
• 3/4 cup chopped celery
• 3/4 cup minced fresh parsley
• 1/2 cup butter, cubed
• 1/2 teaspoon ground nutmeg
• 1 loaf (1-1/2 pounds) bread, toasted and cubed
• 6 cups cubed cornbread, toasted
• 5 large
• s, lightly beaten
• 5 large hard-boiled large
• s, chopped
• 2-1/2 cups cubed cooked chicken
• 1 can (14-1/2 ounces) chicken broth

1. In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture.
2. Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a thermometer reads 160u0b0.

water, onion, celery, fresh parsley, butter, ground nutmeg, bread, cubed cornbread, chicken, chicken broth

Taken from www.tasteofhome.com/recipes/cornbread-stuffing/ (may not work)